It would be sacrilegious not to include a chocolate recipe for Valentine’s Day. But the last thing we need is a long recipe that takes forever, especially on a weeknight after a long work day. so, here’s something easy with ingredients you probably have in your refrigerator that is full proof.
1/2 cup organic sugar or coconut sugar
6 tablespoons organic unsalted butter room temperature or organic extra virgin olive oil
4 large organic eggs
2 cup organic all-purpose flour
Pinch of kosher or sea salt
11 ounces semisweet chocolate, melted (2 1/2 cups chopped)
18 raspberries (36 if they are small)
Confectioners’ sugar (optional)
Vanilla regular or vegan ice cream (optional)
Preheat oven to 400 degrees.
Place 12 cupcake tins on standard muffin pan.
In a large bowl with a mixer, beat butter or oil and sugar on medium high until light and fluffy, about 2 minutes.
Add eggs one at a time. With the mixer on low, beat in flour and salt, and chocolate until just combined. Don’t over mix.
Fill each tin half way, add two raspberries and top with remaining batter. Bake until a toothpick comes out clean; 10-11 minutes. Let it cool on a wire rack for 10 minutes. Remove from the pan, dust with confectioner’s sugar and top with ice cream and raspberries, if desired.